Whip up a batch of red velvet cake donuts for a special breakfast treat. The light chocolate flavor pairs perfectly with the cream cheese glaze. And don’t forget the sprinkles! Donuts bring great joy to my life. I can’t fully explain why. Maybe it’s the memory of stopping by my small town’s donut shop every…
A blog favorite – these oatmeal cookies are stuffed full of dried cranberries and shredded coconut. Add a little white chocolate for an extra-special treat!
“Hello, old friend.”
That’s how I like to greet my blog when I’ve been away for too long.
“Hello, lover.”
That’s how I like to greet these cookies.
If you like oatmeal cookies, you will like these cranberry coconut oatmeal cookies.
If you like cookies, you will like these cranberry coconut oatmeal cookies.
If you are alive, you will like these cranberry coconut oatmeal cookies.
“Hello, drama queen.” That might be how you greet me after reading that last cookie description.
In all seriousness though, this cookie recipe is one of the most popular posts on Love & Flour. Such a great cookie deserves updated photos and recipe notes that do it more justice than the original post from more than six years ago. That’s why I’m revisiting an old favorite today.
But don’t just take my word for it. Take the word of your fellow blog readers who agree, this cranberry coconut oatmeal cookie recipe is for keeps:
“These are fantastic.” “So delicious.” “I absolutely love this recipe!”
Me too, friends. Me too.
Adding pecans is a popular reader choice. Changing up the add-ins with orange zest and chocolate is another fine suggestion. One reader even made these into bar cookies!
I like to dip an edge of these cookies in melted white chocolate, but you could drizzle some over the tops for a different look.
One important note, take care with how long these cookies bake. I take these to the long edge of baking time – anywhere from 14 to 16 minutes – but most commenters note 12 to 14 minutes as written in the recipe is enough. Everyone is different, as are their ovens.
A friend once asked me how I felt about oatmeal. “I like oatmeal in cookies,” I replied.
Judging from the laughter, this was not quite the expected response.
But a genuine response, nevertheless. I do like oatmeal in cookies. Especially these cranberry coconut oatmeal cookies. Enjoy!
Recipe based on the cookies seen in The Seasonal Baker by John Barricelli.
Cranberry Coconut Oatmeal Cookies
Yield:
16 cookies
Prep Time:
20 minutes
Cook Time:
14 minutes
Total Time:
34 minutes
Ingredients
Instructions
Notes
Are these cookies chewy? They look so good and have all the flavors I’ve been looking for!
Not really, Julia. The centers were somewhat chewy, but the edges were definitely crisp. If you want a soft, chewy cookie all the way through, these probably won’t hit the mark.
LeAndra, thank you for posting tbis recipe for Cranberry Coconut Oatmeal cookies. I was just at the Westin Hotel in NYC and they had a cookie, that I think was this, but with pecans too. I couldn’t get enough, and I’m obsessed. I can’t wait to make your recipe. They sound just like them and from your description to Julia. Thanks again and for the wonderful recipes.
I made these, with pecans, and they are my new favorite cookie! I also made them as bars, and yummy too. Thanks again for sharing tbis recipe 🙂
I made these with the addition of one square unsweetened bakers chocolate, finely chopped. So delicious. They are chewy with a slightly crispy edge. I turned them at 10 min. And cooked 2 more minutes. I imagine if I’d done the full 14 min they would be quite crispy.
By the way 5 stars! *****
The bakers chocolate is a good idea. I’m glad you liked the cookies!
I absolutely love this recipe! Whenever I visit my great grandma she asks me to make her some of these cookies and she raves about how delicious they are. I add 1/2 cup of pecans when I bake them and it’s a great touch. Depending on who I’m baking them for, I can alter the cooking time a bit to make them harder or softer and they still turn out delicious every time. I’ve been using this recipe for several months now so I thought I should leave a comment of appreciation, so thank you 🙂
Excellent sounding recipe. Am going to try frozen (thawed) cranberries chopped instead if dried.
These are fantastic. I baked according to instructions and added a little bakers bittersweet chocolate. They are cripsy and not chewy, even after a night of sitting in a container – but I like them this way. I’m about to make another batch with semi-sweet chocolate chips, grated orange zest, and a tablespoon or so of chia seeds. A really, really good cookie!
I’m so glad to hear this! Interesting thought about the chia seeds too. I’ll have to try that.
I made a They Are Delicious. But the idea of using 3 bowls was not appealing to me. So I used 1 large bowl and 2 ziplock bags. You can either throw the bags away or wash them. Which was easy since all the ingredients in the first 2 steps were dry Thanks. Reason I used ziplock bags is I don’t have a dishwasher by choice.
I hear you, Leona. Sometimes when I bake I wonder, “Where did all these dishes come from?” I’m glad you found a solution that worked for you and that the cookies turned out great.
I just wanted to say they came out great
These came out delicious! I usually can’t make cookies well and I was so happy with the outcome of these!
Thanks so much for sharing.
One question: Do they freeze and reheat well?